soup dumplings

material:

skin jelly: 5g of skin, appropriate amount of onion and ginger, 3g of cooking wine, appropriate amount of salt and pepper;

Meat stuffing: 8g of pork, 35g of cooking wine, 15g of onion Jiang Shui (1g of onion and 2g of ginger), 5g of salt, 5g of monosodium glutamate, 35g of fine sugar, 35g of soy sauce, 1g of salad oil,

skin jelly

1. Wash the fresh skin and cook it in boiling water for a while;

2. Cook until the skin becomes discolored, then take it out and remove the fat with a knife;

3. After that, remove the hair from the skin;

4. Boil another pot of water;

5. put the washed pigskin in;

6. Add onion and ginger and boil, then add cooking wine and skim off the froth;

7. Transfer to the saucepan;

8. stew for about 1 hour until the skin is soft and rotten;

9. Take out the cooked skin;

1. break the skin with a cooking machine or cut it into cubes with a knife;

11. Put the broken skin back in the pot;

12. Add minced ginger, pepper, salt and chicken essence or monosodium glutamate.

13. Skim off the floating foam until there is basically no floating foam;

14. Add the onion knot and continue to stew for 1 hour;

15. filter the stewed skin juice;

16. After cooling, put it in the refrigerator for a while, and the skin jelly will be ready.

Meat stuffing

1. Wash the pork;

2, cut into small pieces;

3. Chop into minced meat immediately;

4. Put the chopped minced meat into a basin, pour in cooking wine, mix well and let it stand for a while;

5. Wash the onion and cut into sections, peel and slice the ginger, put it in a cooking machine and add 18g of water, and beat it;

6, filtering to obtain onion ginger juice;

7. Pour onion and ginger juice in several times, and stir hard;

8. Add soy sauce, salt, monosodium glutamate and sugar;

9. Beat evenly;

1. Add salad oil and continue to stir evenly;

11. Take out the prepared skin jelly, chop it up and put it in;

12. Stir well.

wrapping

1. Take a dumpling wrapper and spread it on the chopping board;

2. After rolling the dumpling skin slightly thin, beat the lotus leaf around with a rolling pin;

3. Pack a proper amount of meat stuffing;

4. Fold the steamed stuffed bun in the same direction by hand and seal it;

5. Boil the pot with water, and put the wrapped buns in;

6. Cook for 6 minutes.

Food Tips

1. To make skin jelly well, you must clean the fat and skim the floating foam;

2. Don't boil too much water for skin jelly, and it's not easy to be too little. It's better not to boil the skin too much. Too much, the jelly will not coagulate, too little, the jelly will taste too strong. I have 5g skin here and put more than 2 liters of water;

3. Chop the frozen skin jelly, which can be used to mix in the stuffing of steamed buns and dumplings. Can be frozen and preserved;

4. Chop the minced meat into pieces, or you can directly treat it with a cooking machine;

5. The meat in the meat stuffing should be stirred vigorously before adding the jelly. The stirring can be carried out by using the stirring rod of the eggbeater, which is convenient, but be careful not to overload;

6. The above seasonings can be increased or decreased according to your own taste. If you like to eat more sweet sugar, you can add some salt if you like salty.

7. The ratio of jelly to meat stuffing is 1:2, that is, one jelly and two meats, and the steamed soup is more suitable;

8. The skin can be kneaded and rolled by yourself. I am lazy to use the dumpling skin directly here. Don't roll the dumpling skin too thin, so as not to be easy to eat after steaming;

9. Put oil paper at the bottom of the soup bag to prevent sticking. If not, you can use sliced carrots as a cushion.

1. The appropriate cooking time is 6-7 minutes. After a long time, the soup dumplings will swell and then break the skin and leak juice;